研究人员发现，把红脂乳香树的果实在200度的温度下烘烤20分钟，它们会表现出同烘烤过的咖啡豆类似的极不稳定的化学特征。
The researchers found that when they roasted the P. terebinthus nuts for 20 minutes at 200 degrees they started to show a volatile chemical profile similar to roasted coffee beans.
研究人员发现，把红脂乳香树的果实在200度的温度下烘烤20分钟，它们会表现出同烘烤过的咖啡豆类似的极不稳定的化学特征。
The researchers found that when they roasted the P. terebinthus nuts for 20 minutes at 200 degrees they started to show a volatile chemical profile similar to roasted coffee beans.
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